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Crimped Skate, Boiled

A boiled skate served with liver garnish and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Crimped Skate, Boiled

Ingredients

Directions

Prepare

  1. Turn the fin-pieces of the skate around and fasten them with string.

Cook and serve

  1. Boil the skate in hot water with a handful of coarse sea salt until cooked.

  2. Drain the skate and place it on a napkin.

  3. Place the pieces of liver in the center and garnish with fresh parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Skate
Forms the main body of the dish, providing the delicate, flaky flesh that is the centerpiece.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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